Colombian Arepas Reviews

These tasty cornmeal cakes can be found grilled, baked, or fried
in several Latin American countries. We love this Colombian versionthe outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack.

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MELAZAREAL: Normally you'll have a sticking problem if you add oil to a cold pan (especially an unseasoned cast iron one). Try adding oil to a hot pan (but be careful it doesn't splatter). You could also try using a non-stick pan.

This was my first attempt to make arepas, and it was a success. As per another reviewer's suggestion, I used queso blanco--yum! The arepas were soft on the inside and crispy on the outside. I topped them with salsa. The next day I reheated the leftovers and buttered them for a delicious snack. Will definitely make them again and again.

I just noticed I miss two items from my comment above...For the sweet "mandocas" I meant 1/2 inch to an inch thick stick and about 5 inches long... And before you put arepas in the oven you must grill on a flat grill, like pancake grill brush with a little oil for about 4-5 minutes each side then put in the oven.

One thing about arepas that was never mentioned... In order to have the best arepas in the world you must knead the dough and as you knead it wet your hands and add a little water to make it a pliable dough, then form arepas... You don't want it to be sticky... They are great fried, but my favorite is baked at 400' in the bottom rack and watch them balloon... Also another fun and delicious way to use this dough is to add molasses, brown sugar, ripe plantain grated and feta cheese(ideally "queso blanco" grated) then form a half inch to an inch stick and tie and ends then fry, delicious! with white cheese or any kind of cheese you have in hand... And Arepas have origins from Indians in Venezuela and Colombia, so no fighting about that!

I am Colombian and very surprised to hear from a Venezuelan person that arepas are from Venezuela, wrong, they are from COLOMBIA too, we eat them in a different way but we used to eat arepas before going to school in the morning with eggs and coffee, Colombians still eat that way.
The recipe is correct but I don't think you need to put any oil in the dough. Colombians arepas are the best. Venezuelans are good too.

I've made arepas a number of times starting from this recipe using a few different kinds of cheese including mozzerella, cheddar and queso fresco. I often substitute milk for part of the water and typically fry the arepas. For filling pulled pork is traditional and I've also done pulled chicken or chorizo, onions and hot peppers or black beans with cilantro and chipotle. The recipe has a great deal of give to it and is easily customizable.
Arepa flour is often labelled 'masarepa' and goya among others makes it and sells it in supermarkets.

My first try at arepas and they were easier than I thought they'd be. I didn't have ricotta salata or mozz around so I grated some feta into it and it worked really well. I served it with a sweet potato, black bean and salsa mix and a bit of sour cream and squeeze of lime. They were delish. I will absolutely make them again. I love the crispy texture that they add to the mix.

Actually historically the arepa can me tranced back to native Indians in La Grab Colombia prediminately in the areas of the Andes that are in Colombia. The arepas can be made and eaten many different ways, not just stuffed. Traditionally it was made to accompany the meal. I love it and have eaten it since I was born. You don't need oil just water, the masa de arepa or arepa flour. Go to any local grocery store and in the Latino isle look for the Goya Masa de Arepa. It's yellow bag and it has made in Colombia on the back. Just follow the instructions and enjoy!